Vegan Butternut Squash & Chickpea Soup
A creamy vegan butternut squash soup made with dried chickpeas. Chickpea broth adds natural body and umami, while a touch of white miso gently balances the light, floral notes of butternut squash. A quiet, nourishing winter potage.
Equipment
- pressure cooker
- cutting board
- Knife
- Spatula or wooden spoon
- Immersion blender
Ingredients
- 230-280 g butternut squash peeled and cut into 2 cm (¾-inch) cubes
- 120 g dried split chickpeas chana dal
- 120 g onion 1 small size, finely diced
- 1 teaspoon olive oil
- 500 ml water
- unsweetened soy milk to taste
- Salt to taste
- Freshly ground black pepper to taste
Optional
- white miso / shiro-miso (白味噌) to taste
- 2 g finely minced ginger
Instructions
Soak the beans
- Rinse the dried split chickpeas and soak them in plenty of water for about 30 minutes.120 g dried split chickpeas
- Drain and set aside.
Prepare the vegetables
- Peel the butternut squash and cut it into roughly 2 cm (¾-inch) cubes.230-280 g butternut squash
- Finely dice the onion.120 g onion
- If using ginger, mince it finely.2 g finely minced ginger
Sauté
- Heat the olive oil in a pressure cooker over medium heat.1 teaspoon olive oil
- Add the onion and ginger, stirring occasionally.
- Cook until the onion becomes translucent, about 5 minutes.
Add the squash
- Add the butternut squash and stir for 1–2 minutes, until lightly coated with oil.
Cook under pressure
- Add the water and soaked chickpeas.500 ml water
- Secure the lid and bring to pressure over high heat.
- Once pressurized, reduce the heat to low and cook for 8 minutes.
- Turn off the heat and allow the pressure to release naturally.
Finish
- When slightly cooled, blend until smooth using an immersion blender.
- Stir in the soy milk, then season with salt, black pepper, and white miso to taste.unsweetened soy milk, Salt, Freshly ground black pepper, white miso / shiro-miso (白味噌)
- Gently reheat over low heat.
- Serve warm, finished with a drizzle of olive oil and a sprinkle of black pepper, if desired.
Notes
-
About the chickpeas：
Split chana dal shortens both soaking and cooking time.
If using whole dried chickpeas, soak overnight and increase the pressure cooking time to about 15 minutes. -
Adjusting consistency：
Adjust thickness by changing the amount of soy milk.
For a thinner soup, increase the soy milk slightly; for a thicker potage, use a little less. -
Flavor balance：
Butternut squash has a lighter, more delicate flavor than Japanese kabocha.
White miso helps add gentle sweetness and depth without overpowering the soup. -
Storage：
Store in an airtight container in the refrigerator for up to 3 days.